Strawberry Mint Sauce Recipes

Steps:

• Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush.
• While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries.
• In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup.
• Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce.

Steps:

• 1. Wash, hull and halve or quarter strawberries depending on size. Place strawberries in a glass bowl. Add sugar. Zest both lemons and juice them. Add zest and juice the strawberries. Gently combine ingredients, cover bowl with parchment paper and refrigerate over night or a bare minimum of 12 hours. It's best to leave them for 24 hours.
• 2. Add strawberry mixture to to a large saucepan. Bring to a simmer over medium -high heat, frequently stirring gently, until the sugar has dissolved (approximately five minutes).
• 3. Remove from heat. Strain mixture through a fine mesh sieve, reserving fruit.
• 4. Return syrup to saucepan over high heat and bring to a hard boil. Continue to boil until temperature registers 220F on a candy thermometer.
• 5. Add reserved fruit, mint, black pepper and butter to the syrup. Continue to boil, stirring gently, for eight minutes. Remove from heat. Check for set by placing a small amount of the mixture on a saucer and placing in the freezer for a few minutes. If mixture gels, it is done. If not, return to a boil. Cook for one minute, remove from heat and check again.
• 6. Once jam has set, remove from heat and immediately fill prepared, hot jars. Run a knife or spatula around the inside of each jar to remove air bubbles. Carefully wipe the rims of each jar clean, place lids and tighten rings until "fingertip tight."
• 7. Process in water bath for 10 minutes. Remove to a clean dish towel out of direct sunlight. Allow to rest for 12 hours. Check jars for seal. Reprocess or refrigerate any jars that did not seal properly. Jam will keep in a call, dark covered for up to one year.

Steps:

• Wash, dry, and chop mint leaves. In a blender purée strawberries, sugar, and water until sugar is dissolved. Transfer purée to a bowl and stir in mint. Chill mixture, covered, at least 1 hour and up to 24.
• Just before serving, pour sauce through a sieve into a bowl.

Steps:

• If using ramekins, line each with plastic wrap, allowing a 2-inch overhang.
• In a very small bowl sprinkle gelatin over cold water to soften. In a bowl with a fork beat yolks until smooth. In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks. Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer. Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved. Cool lemon mixture to room temperature.
• In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks. Gradually beat in remaining 1/3 cup sugar until meringue just holds stiff peaks.
• In a bowl with electric mixer beat cream until it just holds stiff peaks. Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly. Spoon mousse into foil molds or lined ramekins. Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.
• Assemble desserts:
• Spoon some sauce onto 4 dessert plates, tilting plates to coat. If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate. If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates. Gently remove plastic wrap. Garnish desserts with mint.
• To Make Foil Molds for Mousses:
• Tear off 4 12- by 8-inch sheets of foil. Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length. Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder. Gently slide cylinder off bottle or glass. Create 3 more cylinders with remaining foil strips in same manner. On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.

Steps:

• In a small saucepan, mix the first five ingredients until smooth; stir in strawberries and wine. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened and strawberries are softened, stirring occasionally. Remove from heat; stir in mint., Sprinkle chicken with salt and pepper. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 165°; brush occasionally with 1/4 cup sauce during the last 4 minutes. Serve with remaining sauce. Sprinkle with green onion.